It has become the norm for at least three different wines to be served at a formal dinner, though the amount really depends on the hosts of the meal and the number of courses being served. Pairing foods with different types of wines is a relatively recent culinary art. It has developed and fostered a host of books and guidelines for the pairings of a variety of foods and particular wines to go with them. In restaurants which offer excellent wines, sommeliers are often on hand to make food pairing recommendations for those who may be unsure of their choices. The idea behind the pairing of foods with certain wines, is the belief that elements such as texture, aroma and flavor in both the food and the wine, will interact with one another, and finding the perfect balance of the two, will make one’s meal more enjoyable and memorable. But as taste is subjective from one palate to the next, there are those who feel wines should be enjoyed without advice from “experts” on the subject.
“Sip Your Wine – Do Not Guzzle”
– Wine Institute Speaker
To enjoy the aroma or bouquet, the beauty of color and taste, wine should be sipped and not guzzled. This was the statement of H. F. Stoll of the Wine Institute of California in speaking to the Madera Rotary club today. Wine should be taken a bit at a time for greatest enjoyment, much as one eats bread with a meal. Wine was never intended to be used for its “kick.” The red table wines should be used with red meats and white wines with fish or fowl. Sweet wines are used as refreshers or appetizers.
The talk of the intoxicating affect of champagne was declared bunk; and that the alcoholic content of champagne is low. Table wines, when once uncorked and only partly used, should be tightly corked and turned upside down to preserve them indefinitely, otherwise air will enter the bottle and it will sour. The speaker declared that the Wine Institute is doing much to debunk the foreign theories on use of wine and to educate people to the proper use and etiquette of serving wine. – Madera Tribune, 1942
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